<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="8559" val="3494">美丽厨娘-无糖莲蓉酥（另附莲蓉馅做法）</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>10分左右						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">莲子</a></label></span><span class='right'>200克</span>
					</td><td>						<span><label class="fcbm inblok">木糖醇</label></span><span class='right'>100克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">植物油</label></span><span class='right'>60ML</span>
					</td><td>						<span><label   class="fcbm inblok">油皮</a></label></span><span class='right'>150克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">低粉</a></label></span><span class='right'>150克</span>
					</td><td>						<span><label class="fcbm inblok">木糖醇</label></span><span class='right'>45克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水</label></span><span class='right'>150克</span>
					</td><td>						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>60克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">自制无糖莲蓉</label></span><span class='right'>适量</span>
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					<h2>美丽厨娘-无糖莲蓉酥（另附莲蓉馅做法）的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 莲子洗净，浸泡2-3个小时，然后将莲心取出（不要相信那些去芯莲子，必须每个都检查一遍，我就从去芯莲子里抠出了一大把莲子芯，它会让你的莲蓉变苦的）</p>
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													<p class="p1"><span class="fwb">2.</span> 洗净去芯后的莲子，加水没过莲子，用高压锅煮20分钟；</p>
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													<p class="p1"><span class="fwb">3.</span> 将煮好的莲子略凉，倒入食品加工机，再加少许水，搅烂成莲泥；</p>
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													<p class="p1"><span class="fwb">4.</span> 搅拌好的莲泥，入锅，加入木糖醇，开中火，不停的翻炒。并分三次加入植物油，每一次都要等莲泥把</p>
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													<p class="p1"><span class="fwb">5.</span> 油完全吸收以后再加下一次。炒到莲泥变浓稠，起锅，即成莲蓉。</p>
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													<p class="p1"><span class="fwb">6.</span> 将面粉过筛，分别把两种面和好，放在一边松弛半个小时左右。</p>
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													<p class="p1"><span class="fwb">7.</span> 将醒过的油皮，油酥分别搓成长条，分别分成24段。</p>
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													<p class="p1"><span class="fwb">8.</span> 取一块油皮，擀平，包入油酥，封口捏紧，避免油酥漏出来，醒3-5分钟。</p>
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													<p class="p1"><span class="fwb">9.</span> 将面团压平，用擀面杖擀成长条状，再将它卷起。这步做好后再醒3-5分钟。</p>
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													<p class="p1"><span class="fwb">10.</span> 再压平，擀成长条，再卷起，稍整形成圆形，再醒3-5分钟。然后将这个醒好的小面团擀成圆面皮。</p>
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													<p class="p1"><span class="fwb">11.</span> 最后包入莲蓉，整形成叶子状，用小刀在上面划出叶脉。</p>
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													<p class="p1"><span class="fwb">12.</span> 在莲蓉酥坯上刷蛋黄液2次，放入预热180度的烤箱，烤30分钟，表面呈金黄色即可。</p>
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